of six or eight months, the habits of a family, by these slight monthly variations, may be changed so as that, eventually, they will love weak tea and coffee as much as they once loved the strong.
Young housekeepers, who are just beginning to rear a family of children, will perhaps permit one plea for the young beings, whose fate in life so much depends on their physical training. It is the weak and delicate children who are the sufferers, where the habits of a family lead them to love stimulating drinks. The strong and healthy children may escape unharmed, the whole evil falls on those, who are least able to bear it. Oh mother, save the weak lambs of your fold! Save them from those untold agonies that result from rasped and debilitated nerves, worn out by unhealthful stimulus! And set before your household the Divine injunction—“We, then, that are strong ought to bear the infirmities of the weak, and not to please ourselves.”
In regard to the selection of food, a housekeeper can have small excuse for ever risking the health of her family by providing unhealthy food, or cooking it in an unhealthful manner. Innumerable dishes, and enough to furnish a new variety for every day of the year, can be made of food that is safe and healthful, and cooked in a healthful manner.
Avoid condiments, fats, and food cooked in fats, and always provide light and sweet yeast bread, is the rule which shuts out almost everything that is pernicious to health, and leaves an immense variety from which to select what is both healthful and grateful to the palate.
There are some directions in regard to times and manner of taking food, that are given more at large, with the reasons for them, in the “Domestic Economy,” but which will briefly be referred to, because so important.
Eating too fast is unhealthful, because the food is not properly masticated, or mixed with the saliva, nor has the stomach sufficient time to perform its office on the last portion swallowed before another enters.
Eating too often is unhealthful, because it is weakening and injurious to mix fresh food with that which is partly digested, and because the stomach needs rest after the labor of digesting a meal. In grown persons four or five hours should intervene between each meal. Children, who are growing fast, need a luncheon of simple bread between meals.
Eating too much is unhealthful, because the stomach can properly digest only that amount which is needed to nourish the system. The rest is thrown off undigested, or crowded into parts of the system where it is injurious.
Eating food when too hot is injurious, as weakening the nerves of the teeth and stomach by the stimulus of heat.
Eating highly seasoned food is unhealthful, because it stimulates too much, provokes the appetite too much, and often is indigestible.
Badly cooked food is unhealthful, because it is indigestible, and in other ways injurious.
Excessive fatigue weakens the power of digestion, and in such cases, a meal should be delayed till a little rest is gained.
Bathing should never follow a meal, as it withdraws the blood and nervous vigor demanded for digestion, from the stomach to the skin.
Violent exercise should not follow a full meal, as that also withdraws the blood and nervous energies from the stomach to the muscles.
Water, and other drinks, should never be taken in large quantities, either with, or immediately after a meal, as they dilute the gastric juice, and tend to prevent perfect digestion. But it is proper to drink a moderate quantity of liquid while eating.
Where there is a strong constitution and much exercise in the open air, children and adults may sometimes violate these and all other laws of health, and yet remain strong and well.
But all, and especially those, who have delicate constitutions, and are deprived of fresh air and exercise, will have health and strength increased and prolonged by attending to these rules.
CHAPTER II.
MARKETING—CARE AND USES OF MEATS.
Fig. 1.
1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4. Front of the Shoulder, or Shoulder Clod, sometimes called Brisket. 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces; the front one is the Brisket, and the back one is the Flank, and is divided again into the Thick Flank, or Upper Sirloin, and the Lower Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts. The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10. Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg, or Hind Shank.
Veal.
Fig. 2.
1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or Knuckle.
Mutton.
Fig. 3.
1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.
A Chine is two Loins. A Saddle of Mutton is two Legs and two Loins.
Pork.
Fig. 4.
1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.
A Lamb is divided into two fore quarters and two hind quarters. Venison. In this country nothing is used but the hind quarter. Two legs and two loins are called a Saddle.
SELECTION AND USES OF MEATS.
In selecting beef, the best parts are cut from the thick portion, from the shoulder to the rump, and these are the most expensive parts, including sirloin, sirloin steaks, and first, second, and third cuts of the fore quarter. The best steaks are made by sawing up these pieces. Steaks from the round or buttock are tougher and not so sweet as steaks from rib pieces. The best steaks are from the sirloin and sirloin steak. Steaks that have large bits of bone should be cheaper, as the bone is so much loss. A roasting piece cut close to the fore shoulder is always tough and poor. Tough steaks must be pounded with a steak hammer.
MODES OF COOKING AND USING THE DIFFERENT PARTS OF ANIMALS.
Beef.
